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Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushroons

517 - BROWN AND WILD RICE BROCCOLI PESTO WITH MUSHROOMS 1Start to finish: 45 minutes
Hands on time: 25 minutes
Servings: 4

2/3 cup brown rice plus 1/3 cup wild rice or 1 cup wild and brown rice blend
2 cups vegetable broth, chicken broth or water (if water add 1/2 teaspoon salt to the water), divided
1 cup broccoli pesto (recipe below)
2 tablespoons extra-virgin olive oil
5 ounces sliced wild mushrooms
Kosher salt and freshly ground black pepper to taste
Finely grated Parmigiano-Reggiano for garnish

Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated. Add the broccoli pesto and cook stirring for 1 minute. Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well. Add the remaining ¼ cup broth and salt and pepper to taste, spoon into bowls and sprinkle with the cheese.

Broccoli Pesto

Start to finish: 15 minutes
Hands-on time: 15 minutes
Makes about 2 cups

½ cup slivered blanched almonds or chopped walnuts
6 ounces broccoli, trimmed if necessary and coarsely chopped
¼ cup chopped scallions
2 ounces Parmigiano-Reggiano, finely grated
3 tablespoons extra virgin olive oil
2 teaspoons minced garlic
Kosher salt and freshly ground black pepper to taste

Preheat the oven to 350 F. Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.

Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade. Pulse until the mixture is finely chopped but not pureed. Transfer the pesto to a bowl and stir in salt and pepper to taste. Use as directed in recipe. The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.

 

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Thanks to

Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |

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